Do you specifically mean for smoking fish and other meat products or a smoker/BBQ? Many products that claim to be smokers, cannot be run at a low enough temperature to actually smoke anything and end up cooking it. It's best to buy a product built to do one thing to get the best results.

True smoking is very temperature sensitive. Below 130 for fish, up to but not exceed 150 for other meat based products. If whatever gizmo you're looking at doesn't have precise temperature control within these ranges, don't waste your money. Actual BBQ starts at 200 degrees and goes up to ?. Grilling starts a 375 with no upper limit.

If you're actually looking for a BBQ, the Traeger is pretty popular and for me, they do a good job. A lot of folks have sold their Traegers and upgraded to one called the Green Mountain.

The best small, cheap, store bought true smoker is the Big Chief. I run a lot of fish through mine in the late summer with great results. If you want something with a bit more class and capacity, building your own is the only way to go.

IT's range is 150 to 500 just not familiar with the pellets but they seem to be solid just new. Everyone I have talked to seems to love them but being new there are still longevity questions. I like the Rec Tec just doing alot of research before I bite the bullet.

If you go to the website ifish.net, there's lots of discussions about these contraptions. The archives are full so use the search function.

Sounds like what you're looking at is a BBQ because it doesn't go below 150.

There are so many different units on the market, it's gotta make your head spin. I think every geographic location has it's own popular unit based on what's the favorite food in that area. Just make sure you get something bigger than you think you need. You'll love whatever you end up with and will be doing more cooking than you ever thought you would.

YES...I think you fellas ought to smoke up some ribs, (BEEF) as an experiment using the pellets, after rubbing them in a fine mix of herbs and spices, glazed in a sweet tangy sauce, slowly cooked....then ship em to the Ponderosa, NY 11972-General Delivery, for proper evaluation.

I have had propane, charcoal and most recently an electric. The charcoal and propane are very difficult to a achieve a low temperature constant smoke.On Black Friday I bought a masrtercraft electric smoker. WHAT A DREAM. It is well insulated and enclosed so wind does not mAke your temp fluctuate.It has a digital thermostat and keeps temp very constantAnnnnd all you need for smoke is about a half cup of wood chips.It can be used wet or dry.

"Oh give me the grace to catch a fish so big
that even I, when talking about it afterward
may have no need to lie"

Most of my friends have Traegers and love them... I wanted something small and easy so my wife bought me a Bradley smoker years ago for Christmas. It holds temperature really well and super easy to use. (Set the temp., load bisquettes, and let er go.) I've done a number of different meats, fowl and fish... I'm not a knowledgeable guy on BBQs and Smokers, so I'm certainly not the person to go to for information on the best... but thought I'd let you know I'm pleased with the ease of my Bradley.